An 8x8" silicone baking pan is ideal for this recipe. If you don't have one, line the bottom of a regular 8x8" baking pan with parchment paper. Set aside.
Add the cannabutter or coconut oil to a large saucepan over medium-low heat. Warm for 2-3 minutes, or until completely melted.
Add the marshmallows, stirring consistently with a silicone spatula, until they are completely melted.
Turn the heat off and stir in the vanilla extract and salt.
Stir in the cereal. Continue to stir until all of the cereal is well coated with the marshmallow mix.
Pour the mixture into your prepared 8x8" pan. Use the spatula to press down the mixture into the pan, creating a nice, even layer.
If you plan on adding any fun toppings like sprinkles or M&M's, add them now.
Allow the mixture to sit and cool for at least 1 hour before cutting.
Using a sharp knife, cut into 9 pieces.
Remove from the baking pan and enjoy immediately or store in an air-tight container.
Use all things silicone, if you can. The marshmallow mixture is STICKY! Silicone baking pans and spatulas are your friends.
Cool the mixture at room temperature for up to 1 hour before cutting to yield the best results.
You can store your treats in an air-tight container at room temperature for up to a week. You can also store the rice crispy treats in a sealed container in the fridge where they will last up to two weeks, or store them in a freezer-safe bag for up to 6 weeks or more in the freezer.